Chapter 5 - Strategies to improve enzyme performance: Effect of high pressure on the substrate and pressure-assisted reaction
The chapter presents different practical applications that can be classified under the general framework of the management and optimization of enzymatic reactions influenced by high-pressure processing (HPP). These enzymes could be either endogenous or added for technological purposes, and the reaction can in turn be important by itself or take part in a more complex process, especially those with commercial interest. The selected processes, where HPP has a promising role in improving the product and/or process performance, were (a) HPP-assisted hydrolysis of proteins, with a special focus on protein ingredients with reduced potential allergenicity; (b) the effect of HPP on plasmin and residual coagulant activity in cheese; and (c) the effect of HPP on reactions where carbohydrates such as pectin, fiber, and starch are involved as substrates. Different studies were reviewed, and personal experiences were included. Where information was available, the underlying basis of the phenomenon that explains the reasons for the improved performance is also mentioned.
| Main Authors: | , , , , , |
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| Format: | info:ar-repo/semantics/parte de libro biblioteca |
| Language: | eng |
| Published: |
Elservier
2023
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| Subjects: | Allergens, Enzymes, High Pressure Technology, Alérgenos, Enzimas, Tecnología Alta Presión, High Pressure Processing (HPP), Enzymatic Reactions, Enzyme Performance, Procesamiento de Alta Presión (HPP), Reacciones Enzimaticas, Rendimiento de la Enzima, |
| Online Access: | http://hdl.handle.net/20.500.12123/16904 https://www.sciencedirect.com/science/article/abs/pii/B978032398386000004X https://doi.org/10.1016/B978-0-323-98386-0.00004-X |
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